Monday, February 9, 2015

Quinoa Cheesy Chicken & Broccoli Crockpot Bake

Let me just start off by saying.... this looks absolutely unappealing to me. However, when I posted it on my Facebook page, a LOT of people said it looked delish! So I'm here to tell you.... those people were RIGHT. It was AMAZING, no matter what it looks like to you! LOL!

And anything with quinoa makes my belly happy because it's SO SO good for you! :)
So here's the recipe!!
1 cup Uncooked quinoa (I used the Inca Red type only because Walmart was out of the regular)
2 1/2 cup unsweetened almond milk
1 cup fat free cottage cheese
1 cup shredded cheese, low fat
1/4 - 1/2 tsp salt (optional)
1/4 - 1/2 pepper (optional)
1 tsp garlic powder
1 tsp onion powder
In the LAST 30 minutes
3 cups fresh or frozen broccoli florets
2 cups  COOKED chicken**

**** make sure it's cooked, unlike what I did!! LOL
  1. Spray the slow cooker with cooking spray. Put everything in the slow cooker except for broccoli and chicken, and stir well to combine. Cover and cook on low for about 3-4 hours.
  2. In the last 30 minutes of cooking, add the broccoli (do NOT need to defrost) and add chicken. Stir to combine. Cover and continue to cook, turning heat up to high, for about 30 minutes or until the broccoli is thawed and warmed through. Top with additional cheese if desired (is not calculated into nutritional info).
Nutritional Information
Makes 8 Servings
245 calories per serving
8 grams of fat
19 grams of carbohydrates
2 grams of fiber
23 grams of protein
original recipe from 
ENJOY!! <3

Wednesday, February 4, 2015

Chicken Philly Cheeststeak Pita Pocket

Two recipes in one week. Man, my food must be poppin' or something ;)

This has been my lunch for the past 3 days, and I literally can't wait till lunch tomorrow to have another. Monday I had it on a wrap instead of in a pita pocket. It was okay. Monday before INSANITY class, I went to Walmart to get some things I forgot to buy on Sunday (go figure) and I saw these pita pockets that some awesome lady at the gym recommended to me.

Low and behold, they are AMAZING! All you have to do is put them in the micro for :15 and it'll puff up and then you cut a small piece off and stuff it! <3

Enough jabbering, here's the recipe for the Chicken Philly Cheesesteak Pita Pocket!

1 pound chicken breast
1/2 tsp garlic powder
1 tsp dry minced onion
1/4 tsp salt (optional)
1/4 tsp pepper (optional)
2 tbsp. Worcestershire sauce
1 cup chicken stock
1 medium green pepper, sliced
Mozzarella, provolone, Swiss, or jalapeno cheese
1. Crockpot Method: Add everything (except for toppings) along with 1 cup of chicken stock to your crockpot. Cook on high for 4 hours, or on low for 8 hours.
2. If you put your chicken breast in whole, use two forks to shred chicken apart, if you diced chicken before hand, it will be ready to go just as is.
3. You may enjoy the chicken/pepper mixture just as is, or use a slotted spoon to drain off any extra liquid, and put the chicken/peppers in the pita pocket along with one slice of cheese.
Nutritional Information
Makes 4 servings
Chicken/Pepper Mixture Only
150 calories per serving
2 g fat
7 g carbohydrates
1 g fiber
4 g sugar
27 g protein
150 calories per serving
original recipe from

Tuesday, February 3, 2015

Crockpot Chicken Ranch Tostadas

 original recipe:
I'm not even kidding.
These are seriously THEBOMB.COM

I'm not a huge fan of dressings, so when I saw the option to make my own dressing, and the recipe was as simple as "PUT IN CROCKPOT,"  I was game to try it.

And now I cant wait for supper time so I can have another one.  :)

3-4 chicken breasts
1/2 cup chicken stock
Taco Seasoning (you can make your own -- listed below-- or used premade)
Ranch Dressing
1 cup plain low fat Greek yogurt
2 tbsp. dried parsley
3/4 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried basil
1/2 tsp salt (optional)
1/4 tsp pepper (optional)
1 tbsp lemon juice
3-4 tbsp Almond milk or low fat milk
6 whole grain/high fiber wraps
Optional toppings: shredded lettuce, tomato, low fat shred cheese, salsa, etc.
1. To make chicken: Put chicken breasts, taco seasoning, and chicken broth in crock pot. Set crock pot on high for 3-4 hours, or low for 7-8 hours, or until chicken is tender enough to shred with two forks.
2. To make Ranch: Combine yogurt and seasonings in a small bowl. Add just enough milk until it is the consistency  you desire (3-4 tbsp). Chill in fridge until ready to use.
3. To make the tostadas: Preheat oven 425 degrees. Line baking pan with foil and spray with cooking spray. Place tortillas on baking pan and spray with cooking spray. Bake tortillas for 3-6 minutes, or until crispy and lightly golden brown.
4. Put it all together Place shredded chicken on tostadas, drizzle ranch over the top, and top with toppings of choice if desired.
Nutritional Information
Makes 6 servings
280 calories per serving
8 grams fat
23 g carbohydrates
12 g fiber
38 g protein